Csipetke
Tiny Hungarian egg noodle dumplings made by pinching dough directly into boiling water. A simple yet satisfying side dish that absorbs flavors beautifully.
Cook this free in the appFree. No download, no account. The screen stays awake and each step can run its own timer.
Ingredients
- 2 cups all-purpose flour
- 2 large eggs
- 1/4 tsp salt
- 1/4 cup warm water
- 5 cups beef or chicken broth
- 1 tbsp unsalted butter
- 1 tsp fresh parsley, chopped, chopped
- 1/4 tsp black pepper
Instructions
-
1
In a bowl, combine 2 cups all-purpose flour and 1/4 tsp salt. Make a well in the center and add 2 large eggs. Mix with a fork, gradually adding 1/4 cup warm water until a stiff dough forms. The dough should be slightly sticky but manageable.
-
2
Bring 5 cups beef or chicken broth to a rolling boil in a large pot.
-
3
Holding a small bowl of dough over the pot, use your thumb and index finger to pinch off pea-sized pieces of dough directly into the boiling broth. The dumplings will sink initially, then float when cooked through, about 2-3 minutes.
-
4
Continue pinching dough into the broth until all dough is used. Work in batches if needed to avoid crowding the pot.
-
5
Once all dumplings are added and floating, simmer for another 2 minutes. Stir in 1 tbsp unsalted butter.
-
6
Season with 1/4 tsp black pepper and taste for salt, adjusting as needed.
-
7
Ladle into bowls, garnish with 1 tsp chopped fresh parsley, chopped, and serve hot as a side dish.
Cook this free in the appCooking it now? The app keeps the screen awake and times each step. Free, nothing to install.
